If you’re craving a perfectly balanced sweet and spicy salmon dish, this Hot Honey Salmon will def hit the spot! The buttery, tangy hot honey glaze caramelizes beautifully, creating a rich, flavorful coating for tender, flaky salmon!
Serve it over rice for an effortless yet impressive meal!
If you love easy & delicious fish recipes, you are also going to love my beer batter fish recipe, air fryer teriyaki salmon bites & maple mustard salmon!
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Ingredients
- Honey
- Chili Flakes
- Soy Sauce
- Unsalted Butter
- Lemon Juice
- Cornstarch
- Salmon Filets
- Olive Oil
See recipe card at end of page for quantities!
Instructions & Video
Make the hot honey sauce!
Salt & pepper the salmon filets & bake for 15 min!
Top with the hot honey sauce & bake for 5 more minutes to help the sauce caramelize!
Serve over rice & enjoy!!
Make the Hot Honey Sauce
- In a saucepan over medium-low heat, combine honey, chili flakes, soy sauce, 2 tablespoons of butter, lemon juice, and water. Simmer for 5 minutes, stirring occasionally.
- Remove from heat and stir in the cornstarch slurry (ensure it's smooth and lump-free). Return to medium heat and simmer for another 5 minutes, or until the sauce thickens.
- Towards the end add the other 2 tablespoon of cold butter.
- Transfer the sauce to a container to cool.
Prepare the Salmon
- Preheat your oven to 400°F (200°C) and line a baking tray with parchment paper.
- Arrange the salmon filets on the tray. Season with salt and pepper, then brush each filet with olive oil.
Bake and Glaze
- Bake the salmon for 15 minutes. Remove from the oven, generously spoon 1-2 tablespoons of the hot honey sauce over each filet, letting some drip onto the tray for caramelization.
- Return to the oven and bake for an additional 5 minutes.
Serve and Enjoy
- Serve the hot honey salmon over a bed of steamed rice, drizzle with extra sauce, and garnish as desired. Enjoy the sweet and spicy perfection!
Pro Tip: Add a sprinkle of sesame seeds or fresh chopped parsley for a finishing touch.
Scroll all the way down for the full recipe card!
Substitutions
- Honey: Maple syrup or agave nectar for a similar sweetness.
- Chili Flakes: Cayenne pepper, hot sauce, or smoked paprika for a spicy kick.
- Soy Sauce: Tamari (for gluten-free) or coconut aminos for a milder, slightly sweet alternative.
- Unsalted Butter: Salted butter (reduce added salt) or ghee for a similar rich flavor.
- Lemon Juice: Lime juice, white vinegar, or apple cider vinegar for tanginess.
- Cornstarch: Arrowroot powder or all-purpose flour as a thickener.
- Salmon Filets: Trout, cod, or tilapia for a similar flaky texture.
- Olive Oil: Avocado oil, canola oil, or melted coconut oil for cooking.
Equipment
- Saucier
- Measuring Cups & Spoons
- Whisk
- Baking Tray & Baking Paper
Storage
Store leftover salmon in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in the oven at 350°F or in a skillet over low heat to maintain its moisture. The hot honey sauce can be refrigerated separately and reheated on the stovetop or microwave before serving.
Top tips!
- Smooth Sauce: Mix the cornstarch slurry thoroughly to avoid lumps and ensure a glossy, thick sauce.
- Caramelization Key: Let the honey glaze drip onto the tray while baking for caramelized edges that enhance flavor.
- Don’t Overbake: Keep an eye on the salmon to avoid drying out; it should flake easily but stay moist.
FAQs
Yes, but make sure to thaw them completely and pat them dry with a paper towel before seasoning and baking. This ensures even cooking and better caramelization.
Tamari or coconut aminos work great as substitutes, especially if you need a gluten-free option. They’ll maintain the savory depth without compromising flavor.
Steamed rice or quinoa are classic choices, but roasted vegetables or a crisp side salad with a tangy vinaigrette also pair beautifully with the sweet and spicy glaze.
keep scrolling down for the full recipe card!!
Related
Looking for other quick recipes like this? Try these:
Dessert Pairing
These are my favorite desserts to serve with this Hot Honey Salmon:
Hot Honey Glazed Salmon (Easy Sheet Pan Recipe)
Ingredients
Equipment
Method
- In a saucepan over medium-low heat, combine honey, chili flakes, soy sauce, 3 tablespoons of butter, lemon juice, and water. Simmer for 5 minutes, stirring occasionally.
- Remove from heat and stir in the cornstarch slurry (ensure it's smooth and lump-free). Return to medium heat and simmer for another 5 minutes, or until the sauce thickens.
- Towards the end add the other 2 tablespoon of cold butter.
- Transfer the sauce to a container to cool.
- Preheat your oven to 400°F (200°C) and line a baking tray with parchment paper.
- Arrange the salmon filets on the tray. Season with salt and pepper, then brush each filet with olive oil.
- Bake the salmon for 15 minutes. Remove from the oven, generously spoon 1-2 tablespoons of the hot honey sauce over each filet, letting some drip onto the tray for caramelization.
- Return to the oven and bake for an additional 5 minutes.
- Serve the hot honey salmon over a bed of steamed rice, drizzle with extra sauce, and garnish as desired. Enjoy the sweet and spicy perfection!
Notes
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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